Subtitles by OnDemandKorea
For our "Take Good Care of the Fridge's" special anniversary show,...
I'd like to introduce a special guest chef.
Come on out!
Welcome to "Take Good Care of the Fridge".
(Ta-da)
(Global star, Chef Gordon Ramsay)
Gordon Ramsay!
(The English gentleman shakes hands with everyone)
(Is this for real?)
(Gordon Ramsay is on "Take Good Care of the Fridge")
Will you show him to his seat?
- I'm surprised. - I can't believe it. I'm so nervous.
To tell you a bit about him, you could say he invented the word 'star chef'.
He has 14 Michelin stars from his restaurants around the world.
He has 14 Michelin stars.
He's third in the world with the most amount of the Michelin stars.
Please give a Chef Gordon Ramsay a welcome applause.
(He is the irrefutable best star chef in the world)
(He's famous for his cursing and spiteful remarks)
(The 'Devil Chef')
Thank you, thank you.
Chef Sam Kim is a famous chef in Korea but...
when did you first know about Gordon Ramsay?
- At nineteen. - 19 years-old.
- I'm 40 years-old. - You saw him for the first time at 19...
but you're sitting right next to him when you're 40 years-old.
It's really fascinating for me.
I've never seen him aside from television or books. I'm really nervous.
I feel like a little girl meeting her idol.
He feels like he's meeting an idol of his.
- That's how I feel. - For chefs, who are just starting...
you can't help but be immersed by him since he gets straight to the point.
It's a new feeling for us emcees as well.
Is this the first-time you've been to Korea, Chef Gordon Ramsay?
(Really?)
(We're glad you're here)
When people heard about Gordon Ramsay visiting Korea and coming on our show...
we were number 1 on real-time search engines.
We also received an explosion of reactions from people.
"This is like hitting the jackpot".
"The production crew for "Take Good Care of the Fridge' made the best casting move."
We had good responses.
(We received a lot of attention from international press)
Some responses doubted us as well.
"Did someone find Gordon Ramsay's weak point?".
"Is he scrounging for money?".
"Did his new business venture go wrong?".
"If by chance, you're on the show without your full consent...
wave a carrot during the show and we'll come rescue you."
There are some, who said this.
We had a lot of fun responses.
I think people would like to hear the reason why...
you gladly accepted the offer to appear on "Take Good Care of the Fridge".
(Very competitive)
(He throws his hat in the ring with his skillful cursing)
- He wants to start, right? - Yes, that's right.
Chefs can't help but stumble when they leave their comfort zone.
I wonder if he'll be able to do well in an unfamiliar kitchen.
- He doesn't have familiar ingredients as well. - That's right.
No one knows what he has in the refrigerator he sent to our show.
- I know. - I don't think he picked the right day.
Did he come on the wrong day?
- He must have a lot of Korean ingredients. - That's right.
I don't know if you'll be okay.
(The ability to identify ingredients by scent)
When you're at his caliber, you could merely state that he wouldn't...
appear on the show until certain conditions were met.
- He believes great chefs can do it. - He doesn't hold back.
Ahn Jung-hwan told me something while we were waiting backstage.
He said, "I believe Gordon Ramsay was a soccer player".
- Yes, he was a soccer-player. - I heard he was a...
soccer-player before becoming a chef.
(Ramsay had to give-up soccer due to an injury)
(At 27 years-old!)
By chance, did you know this person was a soccer-player?
- Serie A! - See, he's like my senior alumni.
He's your senior? You're accepting that so quickly?
- He's suddenly your senior, right? - Yes, be good to him.
It's also because Gordon recognized you.
He's like my older brother.
You have something in common with him.
These two men to my side are baseball players.
- Baseball players. - He's very famous.
(He saw the big muscles and recognized he was pitcher)
He saw his muscles.
(Proud)
I'd have a question for you.
What is your favorite sports team?
(Plays and coaches for a different team)
Ahn Jung-hwan is starting to look more confident.
- Sports should be 90 minutes. - 90 minutes. It should be short.
I think we came on the wrong day.
Since he says he's a Dodger's fan, he should complain to Ryu Hyun-Jin.
I only pitch one inning in the ninth.
- That's right. - It's not his fault.
I want to get out there quickly as well. I always pitch when it's my bedtime.
That's very true!
The chefs need to be on their toes today.
Gordon Ramsay has some famous spiteful remarks.
He says this when chicken isn't fully cooked.
"The vet could revive this chicken since it's so under-cooked".
He's said this before.
- I'd like to use that. - When fish isn't fully cooked...
he says, "This one might still be looking for Nemo".
It would go look for Nemo if they released it.
It means the fish is totally raw. He has a lot of spiteful sayings.
(Gather around everyone)
(He destroys dishes when they don't satisfy him?)
(Pokes around)
(Shaking)
He's famous for never holding back and always telling people the truth.
Will you be holding anything back today...
after you taste some of our chef's dishes?
(He doesn't sugar-coat anything. Get ready for some cursing)
That's actually very true. It's only to make people better.
- Anyways, he doesn't know our chef's capabilities. - That's true.
In your opinion, Chef Ramsay, is there a particular chef you believe...
might be good at cooking?
I'm curious if you see anyone that catches your eyes.
(Thank you)
(It's... it's my turn)
(Giggling)
(Taken aback)
(Those are some strong words)
(It's just like we heard)
Calm down, calm down, calm down.
- I am getting ready for retirement. - Should we get you a relaxer?
Which chef will Gordon Ramsay compete against?
And who will Oh Seung-hwan choose to be the victor?
He came out for the third year anniversary, but we're giving him a huge burden.
- I will judge fairly and squarely with my taste. - Sounds good.
I will now announce the list of chefs to compete
with the ingredients in Oh Seung-hwan's fridge.
Lee Yeon-bok, Jung Ho-young, Oh Se-deuk, and Gordon Ramsay.
- Great. - Is there anyone here who'd like to go against Chef Gordon?
How many times do I have to tell you this isn't your place?
He called you a hairdresser!
- I can't hold back. - I'm sorry.
- When will I have this chance again? - I know.
- Chef Yeon-bok? - I'd like to go against him.
- Would you? - Yes. It'd be such an honor.
He said you were about to retire.
Before I retire, I'd like to stand in such a meaningful competition.
Is this a farewell competition?
This could end up being your retirement competition.
I'll retire him instead.
You'll retire Gordon Ramsay!
We like this kind of atmosphere!
- How could they compete with their retirement on the line? - Oh, my. I know.
Would he like a ten minute head start?
(The studio becomes filled with excitement at Gordon Ramsay's provocation.)
(Bright)
He wants you to have a ten minute head start.
- He'll do it in five minutes. - It means he'll give you 25 minutes.
If I compete against him today, I'll make two dishes.
Two dishes?
I think you're being too emotional.
You should check the theme first.
You must calm down. Calm down.
- We don't want to lose you. - We don't.
- It's cool. He's like, "Come at me." - Right.
He's amazing.
All right. The important thing is the food that Oh Seung-hwan would like.
I will reveal his hope dish now.
What kind of food does he want?
"Final Boss of Meat."
What is that?
In America, I just bought meat and grilled it.
I'm anticipating what kind of amazing dish will come out.
Mackerel. You must love meat.
When I'm eating Korean food in America, there's always mackerel on my table.
In America, I usually grilled mackerel,
so I hope today an amazing fish dish will come out.
All you had was grilled food, but now you want an amazing dish.
Among those two themes, is there one you like, Chef Gordon?
I'm either way. Meat, fish.
What would granddad like to cook with?
He just called you a grandpa!
Grandpa! Wait a minute. What is the age difference between you two?
- Is there a big age difference? - Are you old enough to be his grandpa?
- I'm seven years older. - Seven years.
- He just got called a grandpa. - I have four grand-kids anyways.
You shouldn't say that!
You just got provoked!
Nice. What about you Chef Se-deuk?
- I'll go with mackerel. - Mackerel.
Depending on Chef Ho-young's choice, something big could happen!
- If you choose mackerel, Gordon Ramsey won't come here! - Right!
I love mackerel.
(He can't give up mackerel...?)
- Is it mackerel or Chef Gordon? - I'll choose mackerel.
He chose mackerel!
With Chef Ho-young choosing mackerel,
Chef Yeon-bok and Chef Gordon got naturally chosen for meat!
(Promise of fun)
Wow. So it really turned out this way.
Global star Chef Gordon Ramsay vs. The Legend of Chinese Food Lee Yeon-bok!
Their competition will start now!
This is a nerve-racking moment!
(What is the dish that Gordon Ramsay will show?)
- He put Korean chili powder in there. - Really?
Wow! Look at the fire!
(Unpredictable! Who will be the winner of this competition?)
- This is going to be fun! - Who will be the winner?
What dish will be created?
Who will be the chef to captivate Oh Seung-hwan's taste?
We will now look through Oh Seung-hwan's fridge!
This is the fridge in Korea, right?
It's the fridge in my parents' home in Korea.
Whenever I want to eat my parents' food, I always go there.
So I think the food I usually eat should be in there.
Wow. At this rate, I think the food will be more of a conventional style.
- There will be many ingredients that elders like. - Something folksy.
Let's do this. Oh Seung-hwan's fridge.
You'll have to cook with the ingredients in here.
- There are no exceptions for Chef Gordon. - Right.
I introduce to you Oh Seung-hwan's parents' fridge!
(What are the ingredients the king likes to enjoy?)
- There are many things. - I introduce the fridge to you!
(Packed)
- It's a good thing there are many things inside. - Right.
The first shelf!
- These are ingredients that are difficult for Chef Gordon. - Right.
It's spicy salted octopus.
That's really delicious!
There will be many foods like this.
- This is a rice thief for Koreans. - Exactly!
Pickled dishes are starting to come out on the first shelf.
Yeah, it's like a base, but it's baby octopus and salt.
It's been marinated for a long time.
- Gordon Ramsay? - Yeah?
Do you know spicy salted octopus? You know?
- Do you know rice thief? - "Rice thief."
He's saying he knows it all.
What's next is...
- It looks like victory onion. - Yes. The pickled kinds.
Have you tried that?
- That's a kind of... You've tried it at Korean steak house, right? - Oh, yeah.
There are pickled and salted foods on the first shelf.
Elderly people love this.
You know pickled sweet potato stalks, right?
- Sweet potato stems. - Right.
Those are stems from sweet potato.
Okay.
- There's something like this, too. - Pickled crabs.
- Fantastic! - These are pickled crabs in soy sauce.
- Do you like this, Seung-hwan? - I like it a lot.
- You do. - Those are crabs in soy sauce.
- They're crabs in soy sauce to preserve them. - Wow.
It's good?
To me it's good because it's really sweet and salty.
Gordon Ramsay has to use these ingredients.
There are many side dishes on the second shelf.
- Fried anchovies. - Fried anchovies.
- I think these are all side dishes you like. - Yes, they are.
Gordon Ramsay, do you know fried anchovies?
- "Fried anchovies." - Fried anchovies?
(The keys who are giving hints to Gordon Ramsay)
- Have you tried that? - Yes.
- You've tried it before? - Do you like it?
- Not a big fan. - Not a big fan.
- People usually have white anchovies, but they have red ones. - Spicy ones.
I think he likes spicy things.
- Is that right? - Do you like spicy food?
Yes, I do.
You like spicy food.
We'll move onto the third shelf. I see kimchi here.
- Gordon, do you know kimchi? - Of course he does.
- I had them for lunch. - He said he had them for lunch.
He had it for lunch. Okay. Now in here...
- He probably never ate this before. - Right. Would he have eaten this before?
Seriously. There are many kinds of kimchi.
- This is young radish kimchi. - It's really delicious!
Kimchi with radish.
Why is everything red today?
I think he eats a lot of spicy things.
And...oh!
Broccoli, asparagus.
Do your parents like things like this?
They buy it when I come to Korea, since I like vegetables.
- You like vegetables. - Right.
- You like spicy things. - Yes.
The meat is coming out now.
The meat you will be using today is here.
- Thin sliced brisket! - What do you call this in English?
Thin sliced brisket.
- But without fat. With a little bit of fat. - Nice.
- How do you eat the brisket? - We eat it in stew.
- Stew - Or fried in soy sauce, sesame seed oil, and salt.
Stuff them as well? With asparagus?
That's good, too.
There's more meat here.
- Pork belly. - Pork belly.
Short ribs. Chef Gordon, is there a meat you like here?
Um, short ribs. Delicious. Pork belly. Really good.
Great. Especially with fat flavor.
It's a well-stocked fridge and freezer.
And we need to find mackerel.
- Isn't it this? - Is it this?
- Mackerel. - It's huge.
For the chefs who will cook with mackerel, here they are.
- Below here... - Shrimp!
- Look at the shrimp. - Crabs.
- There's more below the mackerel. - There's a lot more!
They bought this for their son.
This is a fridge that you can tell his parents care about his health a lot.
What kind of dishes will be made from these ingredients?
And what will Chef Gordon use from here?
We'll start the cooking competition now!
He wants to try the pickled victory onion.
(Gordon Ramsay must claim victory with Korean ingredients.)
- Great. - Great?
(This time, he smells the barbequed beef sauce.)
I should put some in a bowl.
It's the first time I've seen this actually.
I was going to roll it up into a rolls.
(Gordon Ramsay prepares to make it easier to roll up.)
I'm going to fry the asparagus and roll them.
I'm going to put oyster sauce on top of them
- Is that too strong? - No.
(He must have decided the recipe because now he's checking the cookware.)
- Is he used to cooking in 15 minutes? - Very used to it.
We've been doing this for three years.
He could make two dishes.
(Oh my god.)
This is the time we've all been waiting for.
With the ingredients from the pitcher Oh Seung-hwan's fridge,
we will start the competition between Chef Yeon-bok and Chef Gordon.
Shall we give them a round of applause?
Good luck!
Not only the viewers of the show
many people who are interested in cooking will also be focused on this competition.
- Chef Sam was helping him out a lot. - Yes.
To be honest, is he a bit...nervous?
He's confident in everything else, but he's a bit pressured by the 15 minutes.
Do I look like a man that's struggling?
I'm excited and ready to go.
And chefs love cooking for chefs, so what an amazing audience.
An amazing competitor.
Let's bring it on.
Did you tell him I'll go out there when there's five minutes left?
If you come and try to taste his food...
he said he'll tell you to buzz off.
Who? Me? He's going to tell me to buzz off?
- What do I do? - He's also going to kick your butt.
I'll take that into warning but still go out.
- We have our rule, too. - Right.
- We must do it according to the rules! - Absolutely.
How do you feel right now, Chef Yeon-bok? You're about to go against Chef Gordon.
It's a moment when I feel like cooking until now is worthwhile.
This is an honorable moment, but I'll beat him and
use this chance to make my name globally known.
(This is the best scene that will be left for a long time in the history of the show!)
(Chef Gordon's Ingredients: cabbage, asparagus, barbequed
beef sauce, oyster sauce, fried anchovy, etc.)
(Chef Yeon-bok's Ingredients: cabbage, thin sliced
brisket, beef sirloin, asparagus, avocado, milk, etc.)
What will you be making, Chef Yeon-bok?
The dish I am making today is "Final Box."
- "Final Box." - Yes.
Oh Seung-hwan is a final boss in the major leagues,
but I wanted to show him I'm the final box on "Take
Good Care of the Fridge," so I named it that.
To mean it as the final box.
From what I heard, he likes spicy things.
One, I'm going to make twice cooked beef.
And as for the thin sliced brisket,
he said he likes avocados a lot, so I'm going to make avocado sauce
so that he could eat it with steamed cabbage.
- So you're making two dishes? - Correct.
You seem nervous actually.
I am nervous.
You're different from usual. Your lips are drying up.
Great. What dish will you make, Chef Gordon?
I'm doing a Quick Sauteed Stuffed Brisket
with crispy rice.
Authentic, super quick crispy rice.
That's similar to the caterpillars I made before1
Don't try to take the credit.
- I put that in my caterpillars before! - No, no, no.
That's enough.
And a Korean take on the asparagus.
So using the brisket and using the fat from the brisket,
I'm going to enhance the flavor of the crispy rice.
But Korean rice and British rice will be different.
So he might not be able to make it crispy in 15 minutes.
I know.
But he's seen many ingredients from all over the world,
so I'm sure he chose it for a good reason.
What's unique is that he said he didn't like anchovies, but he brought it.
(Fried anchovies)
- He also brought the pickled victory onion. - Pickled victory onion.
I had no idea Gordon Ramsay would use anchovies and victory onion.
- I know. Did you even taste them? - Yes, I did. Yeah.
- Did it taste okay? - Yeah, it's strong. Salty. Sour. Strong.
What's the hardest factor in this situation right now?
Like something you think would've been better if you had this.
You know...
a chef never blames his tools, so...
It's a kitchen. It's got three gas burners.
Pots, pans, sharp knives, wooden chopping board, so...
you know...
I'm ready.
- He's ready. - He doesn't need anything else. He's ready.
Great. Now, the global competition...
between Chef Yeon-bok and Chef Gordon will begin now.
The best matchless chef! Gordon Ramsay who is trying
his first 15-minute dish in his life! Versus...
Lee Yeon-bok who wants to have a head-on game against Chef
Gordon with his sturdy tolerance and deep years of experience!
Who will be the final boss?
The global 15-minute cooking competition will begin now!
Let's go! Let's go!
15 minutes!
- This is tense. - I can't believe I'm actually seeing this!
Chef Gordon and Chef Yeon-bok have gone against each other!
A 15-minute competition.
We can see his knife skills. He's a lefty.
(Chef Gordon Ramsay is actually a lefty!)
- Chef Yeon-bok is also a lefty. - That's right.
I guess there are many famous chefs who are left-handed.
Chef Yeon-bok brought the meat out. Which meat are you using?
- This is sirloin. - Sirloin.
Chef Yeon-bok is using sirloin.
(Cut the beef sirloin into pieces and put them in soy sauce.)
Chef Gordon seems a bit flustered.
- He's probably not used to everything right now. - It must be unfamiliar.
He mixed sesame seed oil and olive oil together.
The sesame oil's scent is strong, so I think he tried to neutralize it with olive oil.
- That's red onion right? - Right.
I can't believe we can witness Chef Gordon's cutting skills in real life!
- The red onion... - He broke them with his own hands.
It must be very difficult for Chef Gordon right now.
- These are the first tools he's seeing. - Right. It's unfamiliar.
- Where did the salt go? - He's looking for something. Help him.
Where did the salt go? Thank you so much.
- Please help him out. - Yes, please do.
- Please help him. - I'm doing my best.
- What's this? - So that's who Choi Hyun-seok got this from!
What was that?
He got too much salt, so he threw it behind him.
There are some chefs who do it as a jinx. They even spray it on their shoes.
(Fascinated)
That was amazing. Chef Gordon is cutting pepper.
He's using red peppers and red onions.
I think he's trying to make Asian cuisine.
He's making food for a Korean person, so he must consider his taste.
(It's time for Chef Yeon-bok to make chili oil.)
(Put green onions and chungyang red pepper
into oil and boil them to create chili oil.)
(Ton of chili powder!)
I think he's marinating the meat!
He marinated the sirloin with soy sauce, and then he mixed it with flour and eggs.
He took the chili oil right out of the pot and put it in the pan. All of it.
He's going to use that much chili oil?
- He's using a lot. - This is the first time I've seen anyone use that much.
I know.
I put them all in the chili oil. Seung-hwan likes spicy things.
(Fire Box)
- Wow! Look at the fire! - Wow!
The fire hasn't been so strong before!
"I'm Lee Yeon-bok! Fire fire Lee Yeon-bok!
Chef Yeon-bok is using a very intense fire!
Chef Gordon has stopped smiling now.
Right now, he's focusing because this is a battle against time.
I think the 15-minute limit will be his biggest handicap.
- He keeps checking his watch. - Right?
(Fry the asparagus in a pan covered in oil.)
(Salt)
(This time, he's dicing garlic.)
11 minutes left.
Thank you. 11?
(His hands are becoming faster.)
- He's quick, even though that's not his knife. - Right.
- This is amazing. - I know.
He's not doing a lot at once. Even though it's a small amount...
Watch him frying the asparagus. Why are you laughing?
Ever since I was young, he would come out on TV.
But it's my first time seeing him just cook.
Please help him!
(Red wine)
(Vinegar)
- Rice wine? - Yes. There's only red wine.
- The green one. - Thank you.
(This isn't it...)
It's very strong.
(What is this?)
- Wow. He put chili powder in there. - Ten minutes! Ten minutes left?
Where's the brush?
- Brush? - Brush.
- The brush is here. - No brush.
Oh, thank you. Thank you.
He took the asparagus out of the pan.
He must be nervous. He couldn't see the brush even though it was right next to him.
Anyone would be in his shoes.
You know barbequed beef sauce? He's putting that on the asparagus.
- Barbequed beef sauce? - That's Korean.
I know. Did he ever taste it before?
He tasted everything when he was checking earlier.
He's putting oyster sauce on it, too. He's putting a lot of effort into the asparagus.
(Chef Yeon-bok is preparing thin sliced brisket with steamed cabbage.)
Chef Yeon-bok is putting thin sliced brisket on top of cabbage.
When he steams that, the oil will come out, and the cabbage will become delicious.
- So he's steaming that! - Yes.
(Chef Gordon also adds in the cabbage that he diced.)
(He adds the cabbage into the fried vegetables and fries them together.)
(He finishes it up with oyster sauce!)
(Fried vegetables are complete!)
Those are winter mushrooms! He's using winter mushrooms!
- The rice is out! - What will he do with that?
That's instant rice. It's out.
He's going to thinly spread out the rice thinly like scorched rice and make it crispy.
That's what he said he would make. He's putting oil in the pan.
- Scorched rice? - I think he's going to make it into the scorched rice we know of.
Half of the time has passed by.
- He's putting a plate over it. - That looks good.
(It's time for Chef Yeon-bok to make the sauce.)
(Soy sauce/Cooking wine)
(Citrus jam)
Chef Yeon-bok is using milk?
He's using milk?
Chef Yeon-bok is making a sauce with avocado and milk.
Seven minutes left.
(He wipes and wipes again.)
- Very busy. - Yes, very busy.
Very busy! Very busy! Very busy!
- He's very busy! - He just skipped!
- I've never seen him skipping before! - He has started to skip!
Halfway, right?
(Finally the thin sliced brisket comes out./Peel off...)
- Now he's cooking thin sliced brisket. - Right.
- He's grilling two. - Just one!
He seems to be very busy.
- He's working with it right away. - He's only cooking it a little bit.
- He doesn't have to cook that a lot. - Damn it.
There are six minutes left!
Very busy! Very busy!
Thank you. One more?
- Gordon Ramsay is shaking his head. - Thank you.
- Please help him out! - His hands are shaking.
His hands are shaking! Shake hand! Shake hand!
"Shake hand."
Both of the meat are hanging over the pans!
He seems to know but doesn't know! Very busy! Very busy!
(Flipping the rice!)
The crispy rice has come out properly.
- It has. - He's putting oil around it.
Gordon Ramsay's dish is close to Korean cuisine.
There are five minutes left! Go and check the global competition!
- Hurry up and go out! - Check if his hands are shaking or not!
(What?)
I'm scared! I think he's going to scold me!
- Please go out. - All right. I'll go check on them.
I'll go check on Gordon Ramsay and Lee Yeon-bok on the scene!
There are 4 minutes and 30 seconds left!
- Is that Chef Yeon-bok's sauce? - His sauce. I'll taste it.
- It will be a bit salty to just eat it on its own. - It's very salty!
- It's not seasoned. - I see.
Anyways, just the sauce alone is salty.
Gordon Ramsay is so busy that he hasn't even turned off the stove.
He's making a roll out of thin sliced brisket. He's rolling it up now.
Where's the brush?
It's half-cooked and half-raw.
He's putting something on there like sauce.
(He's looking for the turner now.)
Gordon Ramsay checked the time!
He's rolling up the thin sliced brisket, but it looks...
- It's not very pretty. - I know.
Hold on! What is that?
- Are you okay? Are you okay? - No, no, no!
(However, Chef Gordon still looks excited/Cheer up!)
He's busy. He's very busy!
It seems like this is becoming the twice cooked beef.
(He puts diced green onion and chives into the pan.)
(He adds in the fried sirloin that he took the grease out of.)
(He makes twice cooked beef by frying the fried sirloin, green
onion, chives, cooking wine, oyster sauce, and pepper.)
- His dish is out! - He's doing plating right now.
I think the twice cooked beef is coming out.
There are three minutes left!
Sung-joo, taste the fried vegetables he made.
(The rice is ruined?)
(Oh, no...)
- Oh my god! - What will he do?
The scorched rice fell!
Is he going to just use it? No, he throws it away!
Isn't this an accident?
Don't panic. Don't panic.
- Don't panic. - Don't panic.
You can do it! You can do it! Let's go! Let's go!
- Gordon Ramsay, let's go! - Don't panic.
He's going through a crisis right now.
- He's slicing the rice. - So that's what he was going to do to the rice.
(He reforms the rice to match the size of the rolls!)
- The shape... - He's saving the shape.
- Don't panic. - Never panic.
- Never panic. - Sung-joo, try the fried vegetables.
I can't! I think I'm going to get in trouble!
- Hurry up and try it! - Can I try?
(Go away when I'm being nice, got it?)
I want to try this!
He's busy! I can't try it right now!
- Try it! Try it! - I was trying to!
One minute left! One minute left!
(2nd failure)
I got hit! I got hit!
There are 50 seconds left!
(Chef Lee Yeon-bok is at the finishing stage.)
There are 50 seconds left. I won't attempt to
try it anymore since the chef doesn't like it.
- Okay. - Chef Yeon-bok is done.
Gordon Ramsay is the last one left.
It's fine. It's fine.
He seems flustered after checking the time.
We'll help him focus now.
Do it calmly. Great.
Don't panic. Don't panic.
There are 30 seconds left!
- He's putting something on top of that. - So he's putting that on top.
He didn't let me eat that.
I hurt my hand trying to eat that.
I think he's almost done as well. He-
(Oh my god!)
He-
(Eat that)
What was that?
He-
Ten seconds left!
He's done! Gordon Ramsay is done!
(The 15-minute cooking competition is over!)
- Gordon Ramsay is done. - Good job.
- Cool! - He finished with 6 seconds left.
Amazing! The competition is over.
- Really good job. - I did really bad.
- 15 minutes. - Rapid, huh?
Because of Gordon Ramsay, all the chefs will hit us and
throw things at us when we go out there from now on.
What's amazing is that you're the only one who
dared to taste his food while he was cooking.
Right? It's impossible, isn't it?
Next time, we're coming to England to challenge with British food, okay?
(He's addicted to 15-minute cooking competitions?)
The meat dishes for Oh Seung-hwan have all been completed now.
Wow. We were able to watch Gordon Ramsay cook in front of us.
- I even witnessed him skipping. - Right.
- We even saw him get flustered. - He was a human being after all.
- Under 15 minutes, everyone is equal. - I know.
I'm curious about how it felt to cook in 15 minutes.
That was a very quick 15 minutes.
And so you saw what happened to the rice. It stuck.
Don't panic and stay focused.
But yeah, it's almost like cooking in your mom's kitchen.
You got no idea where anything is.
What about you, Chef Yeon-bok?
For a moment, I forgot Chef Gordon was beside me, and I could focus on my cooking.
- But you kept glancing at him. - Huh?
(Glance)
(2nd glance)
(3rd glance)
(4th glance)
You snuck glances at him.
Anyways, the competition is over, and the two dishes came out.
(Spicy twice cooked beef and savory thin sliced brisket with steamed cabbage)
(Chef Yeon-bok's Final Box)
Then should we have a taste? Why are you so nervous?
No. It's just that the situation is...
Your expression changes when you're about to throw the ball though.
I feel like I'm in an international competition with
the score 1:0 while scoring 2 outs in the 9th inning.
- It's that bad right now? - Yes.
Oh, my.
- It's my first time seeing him like this. - I know.
I will really judge objectively.
All right. Just think of it as throwing a fast ball.
- There's cabbage below that, right? - Yes.
- Just wrap the meat in cabbage. - And eat it with the sauce.
Oh Seung-hwan will have a taste now. He loves meat.
It will be nice if you pour out the sauce with the spoon.
There's a lot of avocado in there.
You tasted it now.
It's very savory.
I don't just chew on the meat. There's vegetables as well.
The sauce isn't greasy at all. It suits my taste perfectly.
- It's very good. - You seem satisfied.
- Will you try the twice cooked beef now? - I heard it's a bit spicy.
I'll try it now.
This is...
This is?
I feel like I blocked the 2nd out in the 9th inning.
Wow! You blocked it!
At first I taste the meat juice. Then there's this spicy taste at the end.
There's a lot of vegetables in it, so it melts in your mouth.
It feels like I'm at the end of a starting pitcher's center.
- So they're a good combination. - Right.
It's very good.
- It looks very salty though. - He put a lot of chili oil in it.
- I thought it'd be very spicy. - It's not spicy at all.
- I think it's perfect. - There are beads of sweat on your forehead.
Is the level of spiciness okay? Really? All right then.
(Chef Gordon's thin sliced brisket roll with Korean-style fried vegetables inside.)
(Chef Gordon's Quick Sauteed Stuffed Brisket)
How should he eat this?
They're stuffed. They're rolled, so knife and fork.
Roll it tight. Almost like a roll.
Messy finger food.
I'm more nervous about judging this.
You're nervous. The one trying the food is more nervous.
- I've never seen him like this. - He's shaking.
Oh Seung-hwan usually never shakes in a crisis either.
He pitches really well on the field with a stone Buddha expression.
Enjoy. Enjoy.
I'm curious what it tastes like.
- Thank you. - "Awesome."
When I'm in America, I can't eat rice well.
The rice has a great harmony with this. I think this has both health and taste.
- Does it go well with the rice? - It does.
He pressed this rice earlier like scorched rice, so the texture is alive.
I like how it can be separated from the meat. The chewing texture is great.
- It must be chewy. - Yes.
And judging from how he made the sauce earlier, he did it Korean style.
It's not greasy at all, and it suits Korean taste perfectly.
It's a very familiar dish to us, isn't it?
- The middle part has a deeper taste. - The center is more delicious?
You took the fried anchovies and victory onion though. Why didn't you use them?
Halfway through the 15 minutes, I had a very pain-in-the-ass presenter
interrupting me asking to taste things.
Small guy with glasses and a weird hairstyle.
- I see. Is it my fault? - He's blaming you.
He said a man with glasses and weird hairstyle interrupted him...
He didn't even know he was being cursed at, and he was like...
- "Awesome. Awesome." - Screaming at me like a little girl.
With guys like that in England,
we cut off his XX and put him in kimchi.
Why are you cursing at me?
(It's a good thing he's Korean.)
So sorry. So sorry.
I think these three dishes really are the final bosses.
It's time for you to make your decision now.
- Let's give him some time. - Sure.
Hong Sung-heon and the two chefs can taste the food.
His objective evaluation.
He likes meat as well.
It's truly awesome.
- Really, really awesome! Very delicious! - Thank you very much.
- Tastes really good. - Thank you.
- So that's how he talks. - I know.
What did you think, Chef Yeon-bok?
I think he really targeted the Korean taste very well.
There's both saltiness and sweetness.
He put asparagus in the meat,
and the crunchiness of the asparagus is fresh and nice.
So this is a good he prepared with the Korean taste as a target.
Yes, he didn't just stick to his cooking style.
It was very refreshing to see him cooking with
the taste of the one who would eat his food.
Very good. Very good.
Isn't it spicy? Is it okay?
- Very spicy. - Spicy.
- It's good. - Good.
Steamed beef.
He's the type to talk ruthlessly.
I love the spicy one.
That feels more authentic in terms of downtown authenticity.
The boiled beef for me doesn't work
cause the cabbage is wet and the avocado is a strange addition.
It's not the kind of thing you see traditionally in Korean food.
Avocado and boiled beef.
So this one is a big hit.
Delicious. This one is a bit of a dull dinner.
(Hong Sung-heon tries the Fire Box.)
- What do you think? - For me, the thin sliced brisket is better.
- Oh, really? - This is a bit too strong for Koreans.
I think this one is perfect for Koreans.
- Everyone has a different taste. - Yes.
Now, it's time for you to choose.
Number one is Chef Yeon-bok. Number two is Chef Gordon.
- Please make up your mind and press the button. - Okay.
- I pressed it. - You did?
- Already? - He did it.
- He made a quick chose! - He didn't stop to think.
His decision was quick.
Who did Oh Seung-hwan choose? Please show us!
Global star chef Gordon Ramsay...
and the head of Korea's Chinese food chef Lee Yeon-bok!
Who did Oh Seung-hwan choose?
Please show us the winner!
Who did Oh Seung-hwan choose?
Please show us the winner!
(Victory goes to Chef Gordon's Quick Sauteed Stuffed Brisket./What happened?)
(Understood late)
(Standing ovation)
Gordon Ramsay has won!
- Good job. - Oh Seung-hwan's choice was Gordon Ramsay.
Thank you very much.
I would like to take this opportunity to say a big
thank you to the most talented chefs in Korea.
More importantly, I'd love to invite you to England,
and we'll have a second challenge with English food.
- Yes or no? - Yes!
I'd like to say a big congratulations to this man. Amazing. Good job. Thank you.
(The best competition where the superiority and inferiority couldn't be chosen.)
His choice was Gordon Ramsay. What was the reason?
When Chef Gordon cooked, I didn't think he would make Korean food.
But the fact that he did that so well made me lean towards him.
- I see. - Chef Yeon-bok's dish was amazing as well.
(Presenting the star badge)
- Thank you. - Oh Seung-hwan's choice was Gordon Ramsay!
- Congratulations! - Thank you. I appreciate it.
Can I come back please?
- Yeah. - Will you?
- Yes. Can I? - Seriously?
I would like to defend my title.
(Chef Gordon hopes to defend his title!)
Gordon Ramsay has a schedule in America tomorrow,
so he has to go to the airport right now.
It's too bad, but we'll have to say good-bye now.
Please give an applause of thanks to Gordon Ramsay!
- Thank you so much! - Thank you.
I won! Oh Jesus!
I need to keep the star. I can't lose the star. Thank you.
(Quick Sauteed Stuffed Brisket)
After the competition with Gordon Ramsay, we will start our second competition now.
The competition between Oh Se-deuk and Jung Ho-young will begin now.
The final champion will be decided next week.
That's a very important match.
This is the time to conclude this season.
- The order could switch now, so this is critical. - Exactly.
(Oh Se-deuk's Ingredients: mackerel, shiitake mushrooms,
jerky, asparagus, milk, avocado, garlic stem)
(Jung Ho-young's Ingredients: radish, shiitake mushrooms, mackerel, chestnut, chives)
The dish I prepared is Complete Mackerel.
Complete Mackerel!
I'm going to use a new method with milk.
- Milk? - Yes.
I'm going to use the sauce for mackerel steak.
I'm going to use the jerky as well.
The dish I'm going to make today is...
(He's suddenly doing Roo'ra's butt dance)
In Japanese...
- What do we do? - Oh Seung-hwan burst into laughter!
- Saba. - In Japanese, saba means mackerel.
So I'm making Japanese-style mackerel.
I'm going to make rice out of mackerel without
the bones so that he can mix them together.
Who will be the final boss of mackerel dish?
Let's start the mackerel competition now!
(The 15-minute cooking competition starts.)
(Chef Ho-young cuts the radish in big pieces.)
- First off... - He's going to fry the radish?
- You're frying it? - Yes, since it takes a long time to cook radish.
It takes a long time to boil it, so you have to keep frying it.
The outside will be burnt and the inside will be cooked.
- He'll only use the inside. - If you want to cook it quickly, you should fry it.
(He immerses into making rice, which will take a while!)
Chef Ho-young started to make rice.
He's putting mirin and cooking wine in it.
He's putting chestnuts into it as well.
- Are you making the rice? - Yes, I am.
First off, he's cutting the lemon. He's trying to take the fishy smell away.
(Cut the lemon peel and onions.)
(He puts the lemon peels & onions into the boiling milk!)
(Add ginger juice, lemon juice, and cooking wine and boil them together.)
The mackerel has come out. Chef Ho-young is cutting it first.
He's really good at that.
He's taking out the bones.
- I think that's the most fascinating. - Seriously.
- He's really good! - He's performing a surgery right now.
- This looks like an operation room. - Stitch by stitch.
Yes, it looks like he's taking out the stitches.
He's cooking it in hot water!
I'm boiling it in hot water for a bit to get rid of the fishy smell.
If you hold the fish bones up straight and pour hot water over them,
you oxide it and get rid of the fishy odor.
I see. That is quite a tip for viewers.
- Chef Se-deuk took mackerel out as well. - Let's see how he dos it.
Wow, he's fast.
- He's trying something new. - He's cutting it the long way.
Now he's cutting it up.
There's milk now. He's putting soy sauce in milk.
And he's putting mackerel in there.
- So that's how you get rid of the fishy smell? - That' right.
You don't boil it? You just leave it in there?
If the temperature is too high, the fish will become brittle.
If you do it like this, it becomes soft.
That's really a traditional French way.
Oh Seung-hwan already ate Chef Yeon-bok and Chef Gordon's dishes.
So aren't his taste buds really superior right now?
- He has the taste buds of a final boss. - Right.
He's taking out the stitches again.
He seems like a surgeon right now.
He's taking out the bones for Oh Seung-hwan.
(After cleaning the mackerel and taking out the
bones, put salt on it and fry it over oil.)
(Chef Se-deuk is making mackerel steak sauce.)
(Fry the onions on a dry pan.)
(Take out the fried onions and cook the leftover onions
with soy sauce, shiitake mushrooms, and chungyang pepper.)
(He adds chungyang pepper for the spiciness!)
(Put the fried onions on top of the plate for plating!)
- Are you putting water in there? - Yes, water and cooking wine.
- For boiling. - Yes, for the boiling sauce.
The fishy smell will be gone by now.
- Is that bean paste? - Yes. It's boiling in bean paste.
Japanese style bean paste sauce.
(He adds shiitake mushrooms that will add flavor to it!)
(Chef Se-deuk is making avocado sauce.)
(Blend avocado, milk, salt, and sugar.)
He's already going into plating!
- There are five minutes left. - There are less than five minutes left now.
- Ahn Jung-Kwan, please go into the scene. - All right.
- The radish is burnt! - He did that on purpose.
He's going to use the inside and take out the outside.
He fried the radish and took out the burnt parts.
He took out the outer part. The inside is all cooked.
He's boiling it with bean paste. He's putting a lot of work into it.
I'm boiling it with bean paste, but I'm doing this to make it shiny.
- It really is shiny! - It does come out pretty.
Chef Se-deuk is cutting the asparagus and carrot.
(Thinly slice asparagus and carrot and Fri them in butter.)
(Put the garlic stems in the fried vegetables and fry them together.)
(Put the fried vegetables on the plate.)
He took the mackerel out of the milk.
Chef Se-deuk is roasting the mackerel with fire!
- Then he put the mackerel on top of it. - He's arranging it in a fancy way.
He's frying it in lemon juice.
The dishes are ending quickly.
I put that kind of plating into much consideration.
- Really? Does it have to be visually stunning? - Yes.
Jung Ho-young is taking a lot of time putting bean paste on the mackerel.
But it's very shiny! It's sparkling!
(Put the mackerel boiled in bean paste over the radish
and add chungyang pepper and shiitake mushrooms.)
(He adds sauce on top of the plate to make it prettier!)
(He grinds up the jerky in the blender.)
- What are you doing? - I'm making fine jerky!
- With jerky. - Jerky.
Does the mackerel and jerky go well together?
I think it will, which is why I tried it.
I smell something burning from here!
Chef Se-deuk is done!
- I smell something burning. - You do?
- I smell something burning. Shouldn't you open it? - No, you can't open it now.
- Really? - You can't?
- There's one minute left! - It's going to be a problem if this is burnt.
(The lid opens!)
- It's burnt! It's slightly burnt! - It's supposed to be like scorched rice.
- Really? - It's scorched rice?
- Careful! - There's no time!
- It looks very burnt! - It does?
- Yes. - Three, two! It's over!
- It's over. - It's over.
(Mackerel steak with avocado sauce and onion sauce)
(Chef Se-deuk's Complete Mackerel)
Oh Seung-hwan's taste buds are very superior now due to the previous dishes.
Will he like this mackerel dish?
(Nervous)
- Does it have a fishy taste? - Not at all.
- It's not fishy? - Not the slightest bit.
- Then why did you pause? - Because it was so soft.
Because it was so soft.
- This is avocado sauce, right? - Yes.
This is really a skill of god.
It makes the softness even softer.
And there's jerky on top of here.
I tried something like this in Japan before called Katsuobushi.
That kind of ingredient is usually used for something
like this, but I don't like the fishy smell of it.
But this is really great.
- With the grind jerky? - Yes.
He likes jerky more than katsuobushi.
(Japanese style mackerel boiled in bean paste and fried mackerel rice pot)
(Chef Ho-young's Saba Saba)
Before I went to America, I lived in Osaka for two years.
Osaka!
- You went to school in Osaka as well. - Yes.
That's right!
- A connection. - Yes.
I have no idea why he's coming to serve him himself.
- You need to do this well. - Oh, you need to mix it together.
You mix the mackerel and the rice.
Okay, the rice is out. He'll try it now.
Try it with the radish.
- It's very shiny! - It looks a bit undercooked.
Is the radish undercooked?
(What is the radish like?)
- Is it undercooked? - It's okay.
It's okay. You scared us.
It's not easy to cook it when it's that thick.
How is the mackerel?
This is really hard, too.
We're sorry for continuously giving you a hard time.
Try it with the rice.
I wonder how the rice will taste. There's mackerel in there as well.
- It didn't burn at all. - There's no burnt taste?
A little bit, but I think it stimulates the texture more.
- Korean people like to eat the fried rice stuck to the pan at the end. - Right.
- It's kind of like that. - So that's why he said he purposely burnt it earlier.
- You did it on purpose, right? - Yes, I planned it.
(We wouldn't have known about the planned rice pot.)
He was lucky.
I think this has less fishy taste than the mackerel in milk.
- This has less fishy taste than that? - Yes.
Maybe it's because the smell of the bean paste is strong.
He kept boiling it in bean paste and pouring it over the fish.
It's all thanks to his efforts.
- No wonder he put so much effort into it. - Oh,my.
- You've had something similar to this, right? - But it didn't taste as great as this.
(High praise)
This could be a risky dish.
- Right. - It's a common dish in Japan.
I don't think it's easy to create such a taste though.
I really want to go and buy this.
You want to pay and eat it.
It's time for you to make your decision now.
- I think this is torture. - I have to choose, right?
Of course! Number one is Chef Se-deuk and number two is Chef Ho-young.
We'll check his decision now. Please show us!
Which side did he choose? Let's check the results! Who won?
Who won? Jung Ho-young!
Jung Ho-young has won!
He went for the Japanese food.
There's only one reason for it.
I was in America for a while, so I think this suit my taste more.
That's the sole reason.
I think it's pointless to say if these dishes are delicious or not.
That's true. It's time to give him the star.
It's Jung Ho-young's 11th victory! Congratulations!
(Victory to Chef Ho-young's Saba Saba!)
(Saba Saba)
This is the 2017 final champion match!
We are going to start the battle for the final winner.
And the guests who recorded the greatest viewer ratings and became a hot issue!
Kim Seung-soo and Lee Tae-gon!
They' went to the same school and was in the same department.
Who will win in a 100-meter swimming race?
I can do the breaststroke for the whole day.
- I swim while eating kimbap in the water. - While eating kimbap?
Do women like manly men or sweet guys?
Manly men are very sweet to their women.
- You can't be manly all the time. - Did you just call him crude?
(Let's settle this once and for all through cooking...)
Special match of the holidays! A competition of the guests has been prepared!
- Can you cook within 15 minutes? - I had two minutes left.
Just like the meaning of my name, I will stack multipliers.
(Manly Man VS. Sweet Guy)
(Power/Speed)
(Former bar owner's glamorous knife skills!)
(Manly chef's knife skills overflowing with leisure)
Where's the chili powder?
This has to cook quickly. Why isn't this oil coming out?
(Unpredictable and impossible 15 minute competition...)
(that makes the sexy cooking men nervous!)
(Who is the winner who will earn the title of sexy cooking man?)
("Take Good Care of the Fridge"/Monday 9:30 p.m.)
- Lee Tae-gon! - Yes?
You said you had two minutes left when you did this at home!
Subtitles by OnDemandKorea